Getting tired of eating plain-ole peanut butter and jam or egg salad sandwiches for lunch? Well here are a few delicious sandwiches which are sure to perk up your mid-day meal.

Some of the following sandwiches can be wrapped up and taken to work with you, while others are hot sandwiches and need to be enjoyed in the comforts of your kitchen.

* * * SUBMARINE SANDWICH 1 1-pound loaf French bread 4 ounces provolone cheese, sliced 1 pound salami, sliced 4 to 5 crisp lettuce leaves 2 medium tomatoes, thinly sliced 1 medium onion, thinly sliced 1 pound fully cooked ham or turkey, thinly sliced 1 medium green pepper, thinly sliced 1 cup Italian salad dressing 6 long wooden picks or small skewers CUT bread horizontally into halves. Layer cheese, salami, lettuce, tomatoes, onion, ham and green pepper on top. Drizzle with dressing, top with remaining bread half. Secure loaf with picks; cut into 6 pieces. Yields 6 servings.

*** REUBEN SANDWICHES 1 cup bottled Thousand Island dressing 12 slices rye bread 6 slices Swiss cheese 3 pound cooked corned beef, thinly sliced 1 16-ounce can sauerkraut, drained Butter or margarine, softened SPREAD Thousand Island dressing over 6 slices of bread. Arrange cheese, corned beef and sauerkraut on salad dressing; top with remaining bread slices. Spread top slices of bread with butter or margarine.

Place sandwiches buttered sides down in skillet. Spread top of bread with butter. Cook uncovered over low heat until bottom is golden brown, about 5 to 7 minutes. Turn; cook until golden brown and cheese is melted, about 5 minutes. Yields 6 servings.

*** ITALIAN SAUSAGE AND PEPPER HERO 11 pound sweet Italian sausage 1 cup water 2 medium onions, sliced 5 medium green or red peppers (or both) cut into strips 1 teaspoon dried basil leaves, crushed 1 teaspoon sugar 1 teaspoon crushed red pepper 2 tablespoons olive or vegetable oil 1 16-ounce loaf French bread PLACE sausage and water in 12-inch skillet. Cover; simmer 5 minutes. Remove cover and continue cooking about 15 minutes longer or until sausage is browned. Turn occasionally.

Cook onions and pepper strips with basil, sugar and crushed red pepper in oil in skillet until just tender, about 10 minutes. Add cooked sausage.

Slice bread loaf almost in half horizontally, leaving one side attached. Place sausage in loaf, top with onion and pepper mixture. Slice sandwich. Yields 6 servings.

*** HEAVENLY HAM & TURKEY CROISSANTS Croissants Spiral-sliced, honey-spiced glazed ham Sliced turkey Frozen chopped broccoli, thawed and drained Prepared Hollandaise sauce Slice Swiss cheese SLICE croissants in half. Layer ham and turkey slices. Spread about 2 tablespoons of chopped broccoli over meat and top with Hollandaise sauce. Lay slice of Swiss cheese on top. Place other half of croissant on top. Place sandwich or sandwiches on cookie sheet and bake at 350 degrees until hot and cheese melts, about 20 minutes.

*** ANTIPASTO BEEF SANDWICH 1 pound thinly sliced cooked roast beef 3 cup Italian dressing, divided 1 1-pound loaf Vienna bread, unsliced 1 hard-cooked egg, chopped 2 tablespoons chopped ripe olives 6 Boston lettuce leaves 6 large tomato slices, 1 inch thick 6 large red onion slices, 1 inch thick 6 large green pepper rings, 14 inch thick 6 slices provolone cheese (about 4 ounces) PLACE beef in plastic bag. Add 1 cup dressing, turning to coat. Tie bag securely and marinate in refrigerator for 1 to 2 hours. Cut bread lengthwise in half. Combine remaining dressing egg and olives; spread over bottom half of bread.

Tasty recipes for sandwiches To assemble, place lettuce, tomato onion, green pepper and cheese in layers on bottom half of bread. Remove beef from marinade; arrange over cheese. Place top half of bread over beef. To serve, cut into slices. Yields 6 servings.

Recipes from Ebony Magazine.

*** LUNCH BOX HERO 1 cup margarine or butter 2 teaspoon prepared mustard French rolls Sliced luncheon meat Sliced processed Swiss cheese Lettuce leaves Take out: measuring cup small bowl, measuring spoons, spoon, knife and table knife.

ALLOW butter to stand at room temperature to soften. Put softened butter in a small bowl. Add mustard to butter. Blend butter and mustard together.

Cut French rolls in half lengthwise. Spread each half with some of the butter mixture. Save the rest to use on other sandwiches.

Layer meat, cheese and lettuce between roll halves. If you are taking the sandwich in a lunch box, carry the lettuce separately in a plastic bag. Add lettuce before eating.

Recipes from The Continental Society of Bermuda Cookbook.

*** HOT MINCED CHICKEN SANDWICH 8 ounce finely minced cooked chicken 1 green pepper, de-seeded and chopped 2 teaspoons chopped chives 2 teaspoons chopped parsley 41 tablespoons white sauce 1 teaspoon black pepper 1 teaspoon salt 8 slices bread, toasted and buttered with crusts removed Combine chicken, pepper herbs, sauce and seasoning in a saucepan and mix well.

Put over a gentle heat and when hot, spread on four slices of hot toast. Top with the other four slices. Cut in half diagonally and serve with lettuce, tomato quarters and cucumber.

Note: Any minced left-over meat or poultry is suitable for this type of hot toasted sandwich.

Recipe from Tropical Island Cooking.

Summer food: Sandwiches can be made from almost anything.